A zero-waste mission with an emphasis on grain drives this tasting-menu restaurant from Kelly Whitaker’s Id Est Hospitality group, which includes its own milling operation, Dry Storage. In the fall and winter, the menu is spurred by a focus on fermentation and other preservation methods inspired by centuries-old techniques from around the world, while fresh, local produce is the highlight in the spring and summer. But no matter when you go, expect visually stunning dishes rooted in a larger purpose of strengthening local food systems. ($$$)